15-Bean Soup With Chorizo Sausage

• 1 bag (20 Oz. Size) Hurst HamBeens 15-Bean Mix, Discard Spice Packet
• 1 whole Medium Yellow Onion, Chopped
• 4 stalks Celery, Sliced
• 3 whole Carrots, Sliced
• 1 whole Red Pepper, Chopped
• 4 cloves Garlic, Minced
• 2 Tablespoons Olive Oil
• 1 pound Chorizo Sausage
• 8 cups Chicken Stock
• 3 teaspoons Chili Powder
• 2 teaspoons Cumin
• 1-1/2 teaspoon Black Pepper
• 1 teaspoon Dried Paprika
• 1/2 teaspoons Liquid Smoke
• 1 can (14 1/2 Oz. Size) Diced Tomatoes

1. 1. Soak beans overnight in a large pot of water. Drain water in the morning and set beans aside.
2. 2. In a large stockpot, saute chopped onion, celery, carrots, red pepper, and garlic in olive oil until onion is translucent. Then remove from pot and set aside.
3. 3. Slice chorizo sausage and brown in stockpot, then remove from pot and set aside. Drain the fat and discard.
4. 4. Return the vegetables and beans to the pot. Add chicken stock and spices to the pot. Stir and bring to boil. Reduce heat and simmer on low for 2 hours until beans are tender.
5. 5. Add sausage and tomatoes to pot, stir.

mix, yellow onion, stalks celery, carrots, red pepper, garlic, olive oil, sausage, chicken, chili powder, cumin, black pepper, paprika, liquid smoke, tomatoes

Taken from tastykitchen.com/recipes/soups/15-bean-soup-with-chorizo-sausage/ (may not work)